Basic Inari Sushi for Bento

Name: Basic Inari Sushi for Bento
Yield: 16 servings
Cuisine: American
Ingredients: 8 to 10 Aburaage; 300 ml ★ Dashi stock; 3 tbsp ★ Soy sauce; 4 tbsp ★ Sugar; 4 tbsp ★ Sake; 1 tbsp ★ Mirin; 5 tbsp plus ☆ Vinegar; 1 tsp ☆ Salt; 2 to 3 tablespoons ☆ Sugar; 1 dash White sesame seeds; 1 dash Red pickled ginger; 480 ml Uncooked white rice; 1 as indicated on the rice cooker bowl Water; 10 cm Kombu

cookpad.japan @cookpad_jp

This is a recipe my mother taught me.

Make the inari sushi the day before if possible, and stuff the rice the next day. They will taste even better that way.
Use a puffy type of aburaage for best results.
When you heat sushi vinegar in the microwave, it loses some of the flavor of the vinegar, so don't microwave for too long. Recipe by Yuuyuu0221

This is a recipe my mother taught me.

cookpad.japan @cookpad_jp

This is a recipe my mother taught me.

Saved

Ingredients

16 servings

8to 10 Aburaage
300 ml★ Dashi stock
3 tbsp★ Soy sauce
4 tbsp★ Sugar
4 tbsp★ Sake
1 tbsp★ Mirin
5 tbspplus ☆ Vinegar
1 tsp☆ Salt
2to 3 tablespoons ☆ Sugar
1 dashWhite sesame seeds
1 dashRed pickled ginger
480 mlUncooked white rice
1as indicated on the rice cooker bowl Water
10cm Kombu

Saved

Steps

1

Roll the surface of the aburaage with a rolling pin or similar to make them easier to open up. Slice in half, and open them up so that they become little bags. Boil for a minute to get rid of the surface oil.
2

Put the drained aburaage in a pan, add the ★ ingredients. Cover with an otoshibuta drop lid that sits right on top, and simmer. Turn the aburaage over once as it simmers.
3

Simmer until there's very little liquid left in the pan, and let cool.
4

Rinse the rice 30 minutes before you intend to cook it and drain in a sieve. Add a little less water than you normally do, put in the konbu seaweed and cook in a rice cooker.
5

Put the ☆ ingredients in a heatproof container and microwave for 20 seconds. When the rice is cooked, add the ☆ sushi vinegar, and mix together while fanning the rice to cool.
6

Add finely chopped red pickled ginger and white sesame seeds to the rice and mix in. Divide the rice into as many portions as you have aburaage pockets, and squeeze lightly into oblong shapes.
7

Drain the aburaage, and stuff with the sushi rice. Reduce the remaining cooking liquid, and brush on the inari sushi.
8

Increase the amount of vinegar and salt in the sushi vinegar to taste. I think inari sushi tastes better if you use a little less sugar in the rice than you would for other types of sushi.
9

You could also mix in leftover chopped kinpira (spicy stir fried carrots and burdock root) or simmered hijiki seaweed into the rice.
10

Check out my recipe for Eel Roll Futomaki..
https://cookpad.wasmer.app/us/recipes/143302-futomaki-sushi-with-broiled-eel

Futomaki Sushi with Broiled Eel
11

Tuna Don Rice Ball Using Sushi Rice..
https://cookpad.wasmer.app/us/recipes/143319-marinated-tuna-rice-bowl

Marinated Tuna Rice Bowl
12

Eel Chirashi sushi..
https://cookpad.wasmer.app/us/recipes/143327-light-and-delicious-eel-chirashi-sushi

Light and Delicious Eel Chirashi Sushi